Tips and Suggestions

Found in the baking section of large supermarkets, liquid glucose is a viscous, clear syrup which can be used in desserts, cakes, confectionery and jams.

Its chemical make-up means it's able to control the formation of sugar crystals (such as stopping sugar syrups from crystallising), making whatever it is added to have a fine crystalline structure.

Adding liquid glucose to mousses and ice creams is thought to give them a smoother texture than if using granular forms of sugar, making this syrup many a pastry chef's secret ingredient.

Method

1. For the brownie: preheat the oven to 180C/160C fan/gas 4 and line a swiss roll tray with parchment paper.

2. Melt the butter and chocolate in a metal or glass bowl placed over a pan of simmering water. Leave to cool for a couple of minutes, taking care not to allow the chocolate to set.

3. In a mixing bowl, whisk together the eggs and sugar until light and fluffy. Pour the chocolate-butter mixture into the beaten eggs and stir to combine.

4. Fold in the flour and walnuts using a large metal spoon. Pour the mixture into the prepared tray and smooth the top with a palate knife.

5. Bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin until cool enough to handle and then put on a wire rack to cool completely. Cut into rectangular pieces.

6. For the chocolate mousse: bring the water and glucose to the boil in a saucepan.

7. Add the chocolate. Squeeze the water out of the soaked gelatine and add the gelatine to the pan. Stir to combine then remove from the heat and beat until cool.

8. Whip the cream in a bowl until soft peaks form when the whisk is lifted from the bowl.

9. Fold the cream into the cooled chocolate mixture using a large metal spoon. Cover and place in the fridge until just set and, using a tablespoon that has been dipped in boiling water, shape the chocolate into rounds and place on a tray. Return the mousse to the fridge until you are ready to serve.

10. For the nougat ice cream: remove the ice cream from the freezer and allow it to soften slightly. Stir the nougat into it, then return it to the freezer to reset.

11. For the caramel sauce: heat a frying pan and sprinkle in the sugar and cinnamon stick. Keep the pan on the heat until the sugar turns a dark caramel.

12. Pour in the cream, stirring all the time, and bring to the boil. Reduce the heat to a simmer and cook until the liquid reaches a sauce consistency.
Strain the sauce through a metal sieve into a small jug.

13. For the orange confit tempura: using a peeler, remove the skin from the orange and then remove all the white pith from the skin.

14. Place the orange peel in a small saucepan with water to cover and bring to the boil. Drain then repeat this process until the orange has been brought to the boil three times.

15. Place the thrice-boiled orange peel back into the pan with 100ml fresh water, plus the caster sugar, star anise and cinnamon. Bring to the boil then reduce the heat to a simmer and cook for about 30 minutes.

16. Remove the peel from the syrup and leave it to dry, then cut the peel into decorative strips.

17. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C check the temperature with a thermometer. Do not leave the hot fat unattended.

18. Whisk the sparkling water, plain flour and cornflour together in a bowl. Add the pieces of confit orange skin. Carefully place the battered orange skin in the hot oil and fry until browned and crisp. Remove and drain on a plate lined with kitchen paper. Sprinkle with caster sugar.

19. To serve, place a brownie on each serving plate and top with a round of chocolate mousse. Place a ball of ice cream on the side and drizzle the caramel sauce around the edge. Top the mousse with a couple of slices of orange confit tempura.